I made these using the dough cycle of my Zo. I shaped the rolls and froze for three days. Then I thawed them in fridge for 18 hours. The rolls came out looking exactly like your photos, and the flavor was terrific! But the crust was definitely more on the chewy/leathery side than the shattering side. Any suggestions? Thanks. Hmmm... might have been the freezing part; the crust might have become a bit gummy during the freezing/thawing process. This would thicken it a bit, which would make leathery rather than crisp. Also, if your oven wasn't hot enough, this would have the same effect... PJH

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